Coconut Flour Pumpkin Harvest Bread is the first (of many) pumpkin recipes out of my kitchen this year! This bread is like a cross between pumpkin loaf and banana bread. It’s super moist with lots of other goodies thrown in – chopped pecans, chia seeds, ground flax, dried cranberries, and topped with pumpkin seeds.

Using coconut flour makes this bread gluten-free and it contains no refined sugars, making it a-okay for friends restricting gluten and sugar to enjoy, too!

I don’t always bake gluten-free, but I like the idea of using coconut flour in baked goods. It packs more nutrition than all-purpose flour, adding an extra boost of fiber, healthy fat, and protein to whatever you use it in.

It’s also super absorbent, so when baking with it, you don’t use nearly as much compared to other flours. (Note – coconut flour can NOT be subbed in 1 for 1 for other flours. If you want to try baking with coconut flour, it’s best to use a recipe designed for coconut flour or consult a gluten-free baking substitution guide.)

You can read more about cooking with coconut flour and its nutritional benefits here.

I loved having a slice of this bread when I needed a little something sweet post-lunch or dinner. It was equally as good for breakfast with a cup of coffee.

Happy baking!

I hope you give this recipe a try, and if you do, be sure to share on social media and tag #heartandstoverecipes so I can see your creations!